Almond Crumble,Berry Jam, Cinnamon Whip

Almond Crumble,Berry Jam, Cinnamon Whip
  • 8 servings
  • 0:25 Preparation
  • 0:35 Cooking
  • 1:00 Total Time

Ingredients

Add all
  • crumble:

  • 5 oz
    (150 g)

    unsalted butter at room temperature

  • 5 oz
    (150 g)

    almond powder

  • 5 oz
    (150 g)

    all-purpose flour

  • 5 oz
    (150 g)

    sugar

  • berry jam:

  • 3 oz
    (90 g)

    frozen strawberries

  • 3 oz
    (90 g)

    frozen blackberries

  • 3 oz
    (90 g)

    frozen blueberries

  • 3 oz
    (90 g)

    frozen raspberry

  • 3 oz
    (90 g)

    sugar

  • 1

    lemon, juiced

  • cinnamon whip:

  • 1 cup
    (250 mL)

    35% cream

  • 2 Tbsp.
    (30 mL)

    sugar

  • 1/2 tsp.
    (2 mL)

    ground cinnamon

Preparation

Crumble:

Preheat the oven to 350°F (180°C).

In a mixer, thoroughly combine all the crumble ingredients.

Place the mixture on a baking sheet and bake for about 15 minutes.

Jam:

In a medium-sized pot, place the thawed, drained fruits.

Add the sugar and lemon juice; cook for about 20 minutes over low to moderate heat as high heat will turn the fruits to mush.

Stir every 5 minutes with a wooden spoon. Remove from the heat when the fruits are lightly browned. Allow to cool.

Cinnamon Whip:

In a mixer, beat the cream, sugar and cinnamon without overbeating; the mixture must stay smooth.

In a martini or other glass, place the ingredients in this order: a spoonful each of crumble, jam and whipped cream.

Source: Chef Ian Perreault